Instructions: Preheat oven to 350.

Make crust: In a bowl, stir together crust ingredients. Sprinkle the crumbs into a 9 inch springform pan and press evenly over bottom and up the sides about 1 1/2 inches.

Make filling: with an electric mixer beat cream cheese until fluffy and add eggs a little at a time. Beat in vanilla and sugar until just combined. Pour filling into crust and bake in the middle of the oven for 45 min. Transfer cake to a rack and let stand 5 min. Leave oven on. Make topping: stir together topping ingredients. Gently spread over top of cake and return to oven. Bake cake for 10 min. Remove from oven and let cool completely. Cover with plastic wrap and refrigerate overnight. Remove cake from refrigerator and let stand at room temperature 30 min. Serve with strawberries if desired.

* I used yogurt cheese made from fatfree yogurt and left to drain for 36 hours.

** I used lf sour cream.

NOTES : If anybody has tips for reducing fat in the crust, I would love to hear them! And if anybody has an idea as to why the cake is named like that, I would love to know!

When I make my yogurt-based cheesecake, I use the fat-free Healthy Choice fruit cookies as the crust. They are very moist and I just crumble them up and press in the bottom of my springform pan. This method works very well for me and adds a lot of flavor to the

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.